KR20040082448A - The manufacturing method of pickle utilizing cucumis melo var. conomon - Google Patents

Abstract

The present invention relates to a method for producing a pickle using a wool, harvesting the wool harvest of the harvest season, screening and removing the wounds and decay, and then, as soon as possible to put the wool in a mesh of the appropriate size to salt in a pickling tank Other final salt concentrations are adjusted according to the time of use, and the salt is added so that the final salt concentration is 20 to 30%, preferably 25% in consideration of the moisture other than wool and the amount of water to be added, and 0.1 to 0.5% of the weight of the wool. Addition, dissolution and salting of calcium lactate, preferably 0.3%, is salted, and the outer surface is covered with vinyl and sprinkled with sand so that the vinyl is completely immersed in salt water so that the wool is not in contact with the air during salting. After salting, remove the salt coat from the pickling tank, wash the surface of the coat with water, and then rinse it to a suitable thickness or Soak in the desalting tank to remove salt from the extracellular tissue, but desalting for 2 ~ 3 hours in case of seolulwool, and occasionally stirring the contents to evenly desalting the contents in the desalting tank, and when desalting the desalination tank as it is, often water during desalting After desalting for 2 to 3 days, remove excess wool on the surface of a colander which can drain water, and remove the dehydrated wool by slicing to a suitable thickness. 5.50 to 14.30% by weight of water, vinegar 24.50 -33.30 wt%, starch syrup 14.50-23.30 wt%, high fructose 40.00-60.70 wt%, sorbitol 4.50-13.30 wt%, sodium glutamate 0.01-8.81 wt%, succinic acid 0.54-9.34 wt%, vitamin C 0.90-9.70 wt%, Seasoned or crude with 2-3 days so as to penetrate into the tissue by adding desalted udon in seasoning liquid with 8% alcohol concentration and consisting of 0.34 to 9.15% citric acid, 0.40 to 9.20% by weight malic acid, and 0.01 to 8.81% by weight pigment. The solution is added directly to a container containing desalted deodorant and packaged, and then sterilized for 15 minutes in hot water of 70 ℃ and then removed, and the container is turned upside down and cooled in water until the temperature of the contents is below 20 ℃ By using the pickles, we can use western style dishes such as pizza, burgers, fried chicken, and other foods that can satisfy consumers' preferences while showing good harmony in terms of taste and health using meats such as ducks and chickens. Pickles could be prepared.

Description

The manufacturing method of pickle utilizing cucumis melo var. conomon}

The present invention relates to a method for manufacturing pickles using a wool, more specifically, harvesting the wool of the harvesting season harvesting and wounds, decayed, and then removed, as soon as possible to pick up the wool in a suitable size net The salt is salted at, but the final salt concentration other than salt is adjusted according to the time of use, and salt is added in such a way that the final salt concentration is 20-30%, preferably 25% in consideration of the moisture and the amount of water added. Add 0.1 to 0.5% of calcium lactate, preferably 0.3%, to dissolve and salt it. Cover the outer surface with vinyl and spray sand on it so that the vinyl is completely immersed in salt water. The salting is done in such a way as to prevent this from happening, and the salted wool is removed from the pickling tank, and the surface of the wool is washed with water, and then chopped to a suitable thickness, When the immersed in the desalination tank containing water to remove the salt of the extra-ultra tissue, desalination for 2 ~ 3 hours in the case of seolulwool, occasionally stirring the contents to ensure that the contents in the desalting tank evenly desalted, if desalination outside During desalting, dehydration is often carried out for 2 to 3 days by changing water, and then the outer surface of the wool is removed by placing it in a colander where water may drain. Weight%, vinegar 24.50 to 33.30 weight%, starch syrup 14.50 to 23.30 weight%, high fructose 40.00 to 60.70 weight%, sorbitol 4.50 to 13.30 weight%, sodium glutamate 0.01 to 8.81 weight%, succinic acid 0.54 to 9.34 weight%, vitamin C 0.90 2 to 3 days to penetrate into the tissue by adding desalted dehydrated to seasoning liquid consisting of ~ 9.70% by weight, citric acid 0.34 ~ 9.15% by weight, malic acid 0.40 ~ 9.20% by weight, pigment 0.01 ~ 8.81% by weight, alcohol concentration of 8% Add to the container containing the seasoning or desalted deodorant immediately and package it, sterilize it for 15 minutes in 70 ℃ hot water, take it out and put the container upside down and cool it in water so that the temperature of the contents becomes 20 ℃ or less. It relates to a method for producing a pickle using a woolen.

Ul-U is a perennial vine plant of Park Mok-Pak, a dicotyledon plant, known for its origin in South Asia. It is also called walnut (과 果) because it was planted in the moon country, but because the fruit is used as a vegetable, it is called a fruit in China, and when it matures, it becomes white. Ulon is a plant that has hairs on the vines and is wound up by tendrils, and leaves are like cucumber leaves, but there are deep splits, non-branches, and medium forms, and petioles on petioles. Flowers are bisexual, berries are columnar, long oval, hairless from childhood. In addition, because the wool is not sweet and has no fragrance, it is not eaten as a fruit but immature is salted or cut and dried before being used for food.

Ulon is a variant of melon, which is similar in shape but less sweet than melon.The pickles were developed by storing the fruits of the melon as food, but unlike the other pickles, it was stored using sake lees. The ancestors made pickles like cucumbers and red peppers by using sake lees (suljugegemi) made from sake.

In addition, with the recent economic development and changes in consumers 'preferences, the consumption of aquaculture popular dishes such as pizza, burgers, fried chicken, etc. has increased in Korea, as well as the consumers' desire for health and preferences using meats such as ducks and chickens. As a result of the increasing demand for pickles that have a good harmony in terms of food culture, there is a need to localize imported pickles. Some companies manufacture and sell Korean pickles using various materials. The quality of the product still does not meet the imports.

However, no attempt has been made to use a wool as a pickle material so far, and a method of manufacturing a pickle using a wool can scientifically satisfy consumer's preference.

Accordingly, an object of the present invention is to show a good harmony in terms of taste with respect to the health of the popular food, such as pizza, burgers, fried chicken, and other meats such as ducks and chickens, while satisfying consumer's taste. It is to provide a pickle using.

Another object of the present invention is to provide a method for easily manufacturing a pickle using the wool of the above object.

In order to easily achieve the above-mentioned objects as well as other objects that are easily expressed, the present invention harvests the wool of the harvesting season, selects and removes wounds and rot, and then removes the wool to a mesh of a suitable size as soon as possible. The salt is salted in the pickling tank, but the final salt concentration other than salt sol is adjusted according to the time of use, and salt is added so that the final salt concentration is 20-30%, preferably 25% in consideration of the moisture and amount of water added. Add 0.1 to 0.5% of the weight of the wool, preferably 0.3% calcium lactate, and dissolve and salt it. Cover the wool surface with vinyl and sprinkle sand on it to ensure that the vinyl is completely submerged in salt water. Salting is done in such a way that it does not come into contact with air. Remove the salt from the extracellular tissue by cutting it into water or immersing it in a desalting tank containing water in a decontaminated state, but desalting for 2 to 3 hours in the case of seululdeul, occasionally stirring the contents so that the contents in the desalting tank are evenly desalted, In case of desalination, remove the excess water on the colander which is often dehydrated for 2-3 days by exchanging water during desalination, and then drain the wool to the colander where water can drain. After cutting, 5.50-14.30 weight% of water, 24.50-33.30 weight% of vinegar, 14.50-23.30 weight% of starch syrup, 40.00-60.70 weight% of high fructose, 4.50-13.30 weight% of sorbitol, 0.01-8.81 weight% of sodium glutamate, 0.54- of succinic acid 9.34% by weight, vitamin C 0.90 to 9.70% by weight, citric acid 0.34 to 9.15% by weight, malic acid 0.40 to 9.20% by weight, pigment 0.01 to 8.81% by weight. Add 2 ~ 3 days of seasoning or seasoning solution to the container containing the desulphurized deodorant to infiltrate into the inside, then sterilize it for 15 minutes in 70 ℃ hot water, take it out and leave the container upside down. By making a pickle using ultra-cooling in a water-cooled manner to achieve the following, it has a good harmony in terms of preference for farming popular dishes such as pizza, burgers, fried chicken, and other meats such as duck and chicken. It was possible to manufacture a pickle using the wool can satisfy the consumer's preference.

Looking at the present invention in more detail based on the accompanying drawings as follows.

In the method of manufacturing pickles using the utensils according to the present invention, harvesting the utensils of the harvest season, screening and removing the wounds and rots, and then salting them in a pickling tank in a suitable size net as soon as possible, but the final salt concentration Salt is added to 20 to 30%, and calcium lactate equivalent to 0.1 to 0.5% of the weight of the wool is added, dissolved, and salted. The outer surface is covered with vinyl, and sand is sprayed on it so that the vinyl is completely immersed in salt water. The salting is done in such a way that the outer ear does not come into contact with the air. The salted outer wool is taken out of the pickling tank, washed with the water and the surface of the outer wool is rinsed with water, then chopped to a suitable thickness, or immersed in a desalting bath containing water in the outer air. Remove salt from the tissue, but desalination for 2 ~ 3 hours in case of seolulwool, and sometimes the contents in the desalting tank are evenly removed by stirring the contents. If desalination is done as it is, dehydration is often done during the desalination by exchanging water for 2 to 3 days, and then remove the excess water on a colander that can drain the wool and remove excess water from the surface. After cutting to an appropriate thickness, water 5.50-14.30 weight%, vinegar 24.50-33.30 weight%, starch syrup 14.50-23.30 weight%, high fructose 40.00-60.70 weight%, sorbitol 4.50-13.30 weight%, sodium glutamate 0.01-8.81 weight% Wool, desalted into a seasoning solution containing 8% alcohol, consisting of 0.54 to 9.34% by weight of succinic acid, 0.90 to 9.70% by weight of vitamin C, 0.34 to 9.15% by weight of citric acid, 0.40 to 9.20% by weight of malic acid, and 0.01 to 8.81% by weight of pigment. Add 2 to 3 days of seasoning or seasoning solution to the container containing the desalted deodorant so that it can penetrate into the tissue. After sterilization for 15 minutes in 70 ℃ hot water, take out the container and turn it upside down. It is characterized in that the cooling water is less than or equal to 20 ℃.

Uul-o used in the present invention was used for harvesting each of the weight per piece cultivated in the Gunsan region of Jeollabuk-do in June-July 1.5 to 2.0kg, length 20 to 25cm.

Check the harvested wool with the naked eye to select and remove the decayed and wounded fruit.

First, as soon as possible, put the wool in an appropriately sized net and salt it in a pickling bath, but add salt so that the final salt concentration is 20-30%, and add and dissolve calcium lactate equivalent to 0.1-0.5% of the weight of the wool. The salting is done by covering the outer surface with vinyl and spraying sand on it so that the vinyl is completely immersed in salt water so that the outer wool does not come into contact with the air in the salting. If the salt concentration is less than 20%, not only the salting rate is slow, but also the salt concentration is low, which causes the growth of microorganisms and causes decay. As the salting proceeds, the color of the wool is changed and the color is not good.

In particular, the final salt concentration of 25% was most effective for the properties of the wool, and when salting the wool, 25 days of primary salt and 10 days of second salting could effectively maintain the quality. Wet salt method (method of preparing and dipping salt solution) was more effective than salt spraying directly to prevent the microbial spoilage due to salting, and salting with purified salt solution more than natural salt solution. It was effective.

Calcium lactate is added to enhance physical properties other than wool. When the amount of calcium lactate is less than 0.1%, the effect of addition is insignificant, and when it exceeds 0.5%, the effect of addition is insignificant. It was effective to store the second immersion 10 days after the first immersion by adding 0.3% calcium.

In addition, by covering the outer surface with vinyl and spraying sand on it so that the vinyl is completely immersed in salt water to prevent the outer wool from being decayed by microorganisms.

After the salting is completed as above, take out the salted wool from the pickling tank and wash the surface of the wool with water, and then rinse it to a suitable thickness or remove the salt from the wool tissue by immersing it in a desalting tank containing water in a cold state. In other cases, desalination is carried out for 2 to 3 hours, and the contents are sometimes evenly agitated by stirring the contents, and if desalination is carried out as it is, desalination is often performed for 2 to 3 days after desalination, and then To remove excess water on the surface of a colander, etc., which can be drained of water.

5.50 to 14.30 weight percent of water, 24.50 to 33.30 weight percent of vinegar, 14.50 to 23.30 weight percent of syrup, 40.00 to 60.70 weight percent of high fructose, 4.50 to 13.30 weight percent of sorbitol, 0.01 to 8.81 weight percent of sodium glutamate, 0.54 to succinic acid 9.34% by weight, vitamin C 0.90-9.70%, citric acid 0.34-9.15%, malic acid 0.40-9.20%, pigments 0.01-8.81% by weight. Add 2 ~ 3 days of seasoning or seasoning solution to the container containing the desulphurized deodorant, and then package it, sterilize it for 15 minutes in 70 ℃ hot water, take it out and leave the container upside down. The finished product is prepared by cooling in water.

The following examples illustrate the invention in more detail, but do not limit the scope of the invention.

In the Examples, the physicochemical and physical properties of the wool were measured and evaluated by the following method.

1) pH

The pH of the salted wool was measured by pH meter after crushing the pickled wool tissue and filtering it with a nonwoven fabric. The pH of the seasoned wool was measured by the pH meter.

2) salt concentration

The salt concentration was measured using a salinometer (Hand refractometer, ATAGO Co., Japan), and Mohr method was also used.

3) Chromaticity

The surface of the wool was measured with L, a, and b values using a chroma meter (Chroma Meter) CR-300 colorimeter. Here, L value represents lightness, a value represents redness / greeness, and b value represents yellowness / blueness.

4) Turbidity

The turbidity of the filtrate in the salt of the wool was measured by measuring the absorbance and the light transmittance at 660 nm using an ultra-light liquid solution using a spectrophotometer (UV / VIS Spectrophotometer, UV mini 1240, Shimadzu Co., Japan).

5) Properties

Changes in hardness according to salting period and desalting time of the wool were cut into 25 mm, 25 mm and 15 mm in height of the melon and breaking test using a rheometer (Rheometer: RT3010D, Fudoh Co., Japan). Jelly strength, Softness and Hardness were measured using the s), and the adapter (0410 Viscosity (10)) was used.

6) Lactic Acid Bacteria

1 ml of the solution was diluted with 0.85% physiological saline, and then inoculated by luring culture method on the lactic acid bacteria separation medium (MRS agar). Colonies formed by incubating the inoculated medium in a 37 ° C. incubator for 48 to 72 hours were measured using a colony counter.

7) General bacteria

1 ml of seasoning solution was inoculated on a Petri film (Petrifilm: Aerobic Count Plate, 3M, U.S.A.) for aerobic bacterial count measurement. Colonies formed by incubating the inoculated medium in a 37 ° C. incubator for 48 to 72 hours were measured using a colony counter.

8) Sensory test

In the sensory test, the evaluation of color, aroma, taste, physical properties, and overall acceptability was carried out by panelists by a five-point method, a nine-point method, and a difference test with the standard test material.

Example 1 salt of the wool other than salt

Wash and remove foreign substances on the outer surface of the harvested wool, cut them in half, remove the inside, and salt in 15, 20, 25% salt water for 10 days at 5 days intervals for weight, pH, salinity, color, turbidity, physical property change, and lactic acid bacteria. Water and general bacterial counts were investigated.

Example 2 salting of wool other than salt

In addition, the primary salts are stored in two-day intervals and the second salts are stored in two-day intervals and the second salts are stored in two-day intervals in 25% refined salt and sun salt solutions, followed by weight, pH, salinity, color, turbidity and physical properties. The changes, the number of lactic acid bacteria and the number of general bacteria were examined.

Example 3 Extra Salts According to Salting Method

The weight, pH, salinity, color, turbidity, physical property change, lactic acid bacteria count, and general bacterial counts of salted utensils according to the dry salt and wet salt methods were investigated for 10 days at 25 days.

Example 4 Wool Salting with Calcium Preparation

After salting with and without addition of 0.3% calcium lactate in the raw material weight, changes in properties such as salinity, pH, color, texture, etc. were investigated.

Example 5 Desalting Conditions Other Than Salt Bowl

The changes of salinity of the flesh, salinity of the filtrate, hardness, etc. were investigated by exchanging water three times every 4 hours while immersing the salted wool in cold water and 60 ℃ hot water twice the weight.

The change in weight in salt salts of Uul other than salt showed a tendency to decrease with increasing storage period, and the change in salinity of pulp according to salt concentration was higher with higher concentration but higher absorption at lower salt concentration. The salt concentration did not have a significant effect on the pH change, and the turbidity of the filtrate was lower at higher concentrations because of the high level of microbial growth at low salt concentrations, resulting in a low degree of decay. It is feed.

Changes in quality other than wool depending on salt concentration (weight, salt concentration, pH, hardness and turbidity) Item Storage time (days) Salt content (%) 15% 20% 25% Weight (g) 510 660620630670600640 830870820750870600 620650630700670640 Saltcontents (%) 510 9.211.0 9.613.0 12.015.6 pH 510 4.804.68 4.974.81 4.834.83 Hardness 510 1.42.25 1.82.25 1.82.15 Turbility (O.D at 660nm) 510 0.3300.755 0.3090.620 0.0910.610

In addition, as shown in Table 2, the lightness and yellowness values decreased during the salting period, and the redness value increased during the salting period. It is thought that this effect is due to the tissue penetration of salt solution and may contribute to the pheophytinization of chlorophyll by lactic acid bacteria.

Changes in Quality of Wool and Others by Salt Concentration (Color) Hunter'scolor value Storage time (days) Salt content (%) 15% 20% 25% L 510 64.0658.5164.3956.9255.8556.28 69.8363.2156.5458.8362.1872.46 61.7159.1063.8658.0754.7064.59 a 510 -12.10-14.32-13.76-6.24-2.36-5.13 -10.90-13.75-11.24-7.62-8.44-2.20 -7.39-10.71-16.28-5.59-11.75-3.83 b 510 31.4928.3036.9323.8416.4329.43 29.7736.7026.0434.5833.8814.49 31.0730.5535.9321.3429.1622.69

L: Lightness, a: Redness, b: Yellowness

As a result of examining the characteristics of the wools by salt concentration, the most effective quality was obtained by salting the wools at 25%.

In order to set the salting condition, the quality was evaluated by dividing the salt into primary salt and secondary salt. The primary salt was used for 10 days, and the turbidity of the salt solution was increased by the cell wall separation and the plasma separation during the first salting, and weaker than the primary salting in the second salting. The primary salt tended to decrease in weight as the number of salt days increased. In the second salting, the weight tended to increase again, which is thought to be caused by reabsorption of moisture from the extracellular tissues during the first salting, and as a result of the first experiment, the woolling was 25% when salted in brine. Since salting is effective, we have looked at how the properties of salts change with the addition of calcium preparation at a fixed 25% brine concentration. As a result of examining the weight change according to the salting method, the dry salt method (when salt was added to the wool as it was) was decreased, whether it is refined salt or sun salt, and the wet salt method (when immersed in salt water) tended to increase the weight. In primary salting, the addition of calcium lactate resulted in no addition or similar weight change.

(1) weight

After 10 days of primary salting, the salt solution was discarded again and a second salting process was performed with fresh salt solution. Changes in weight during secondary salting resulted in a large weight change in the dry salt method (sprinkled with salt), whereas the wet salt method (continuously immersed in salt water) showed little change in weight. When salting the wool, it was confirmed that the salt solution in the salt water suppressed the growth of harmful microorganisms and preserved it for a long period of time in the primary salt salt. However, there is a disadvantage in that the volume increases when the salt in the form of salt rather than in the form of salt.

(2) pH

As a result of examining the change of pH according to salting, it can be seen that the change in pH is observed as the number of salting days increases, but there are no many changes. In the primary salt, the rate of change of pH of purified salt and sun salt was large, but the rate of change of pH was narrow in secondary salt. This shows that there is almost no change in pH from the second salting.

(3) hardness

Hardness is an important factor influencing the physical properties. As a result of examining the hardness change according to the number of salting days, the hardness was shown as follows. The hardness tended to decrease as the number of salt days increased, whether refined salts or sun salts were used. In addition, the osmotic pressure caused by salt is thought to decrease the hardness of the wool tissue. Hardness tended to continue to decrease until secondary salting.

(4) salinity of pulp

The salinity of the flesh showed the following form, and the salinity did not increase to the level of immersion salt in the first immersion, but increased to the level of the salt solution in the second immersion. In case of primary salt, salt tendency to take more than 10 days to increase salinity when salting in the form of vat salt method (purified salt, salt salt sprayed directly to wool in the form of sun salt), and wet salt method (tablet salt, sun salt solution) In the case of the method of salting the wool in the form of), the salting tended to be sufficient even from the 6th day. That is, in order to speed up the salting, it can be seen that salting with the wet salt method is more effective than the dry salt method. In addition, it was found that immersion in saline solution is more effective than salt form to control salinity accurately.

(5) salinity of the filtrate

The salinity of filtrate showed higher tendency of sun salt in purified salt than primary salt, and there was almost no difference between sun salt and purified salt in secondary salt.

(6) turbidity of the filtrate

The turbidity of the filtrate tended to increase with increasing number of days after immersion. After 10 days, the turbidity of the filtrate increased to a slightly grayish white color. The turbidity of the filtrate tended to increase more slowly than that of the first immersion, and the turbidity of the filtrate tended to increase more slowly than that of the saline solution. Turbidity of the filtrate is a phenomenon that is caused by the osmotic action by the salt. The fact that the purified salt is higher than the natural salt in the first salt salt indicates that the purified salt causes salting at a higher rate than the salt in the second salt. Since refined salt showed lower turbidity than sun salt, refined salt was more stable to microorganisms and elution due to microorganisms and elution.

(7) Color change in salt

The L, a, and b values were measured by using a color difference meter to investigate the change in chromaticity other than wool. The whiteness (L value) did not show much difference between the dry salt method (soaking method) or the wet salt method (soaking method), and the redness (a value) showed a -value. In the case of yellowness (b value), the value of 18.0-30.0 was shown, and the yellowness value of secondary salting tended to be lower. This is believed to be caused by the fact that the color of the wool turns yellow as the number of salting days increases, and the pigment gradually disappears. The chromaticity L value showed a tendency to decrease at the first salting, and to decrease continuously at the second salting. L value is whiteness. As the number of salting days other than wool increases, the flesh of white becomes dark. The chromaticity a value represents the redness, and the redness tended to increase as the number of salting days increased in primary salting, and it increased continuously in secondary salting. On the contrary, the chromaticity b value indicating yellowness tended to decrease continuously through the first and second salts.

(8) microbial change

As a result of examining the change of microorganisms according to the number of salting days, lactic acid bacteria increased with increasing salting days and then decreased again when the number of salting days increased, and general microorganisms also showed a tendency to decrease like lactic acid bacteria. This experiment shows that it is necessary to keep the primary salt at 10% and keep the secondary salt at 25% when salting. If salting for a long time, there is a disadvantage that the components escape through the salt solution, but can be stored for a long time. As a result of setting salting method by dry salt method and wet salt method, it was found that wet salt method can prevent phenomena such as microbial rot due to salting faster than dry salt method, and salting with purified salt solution is more effective than sun salt solution. Appeared.

As a control, 25% purified salt and sun salt were added with 0.3% calcium lactate.

(1) pH

When salted with sun-dried salt and purified salt, the difference in pH was almost similar, and pH ranged from 4.5 to 5.5 at 10-day salting, and pH 4.5-5.5 at 30-day salting. There was little difference in pH between the calcium lactate added and non-added diets.

(2) hardness

The hardness tended to decrease as salt days increased, whether refined salt or sun salt was used. This is thought to be due to the drainage of water by salting. appear. That is, in order to control the physical properties firmly, it was found that addition of calcium lactate, whether it is a natural salt or a refined salt, has a harder physical property.

(3) salinity of pulp

Natural salt showed higher salinity of pulp than refined salt and higher salt content of calcium lactate. The salinity change of the primary salt showed 20% salinity in the purified salt, and the salinity of 19% in the sun salt. The salinity change in the second salt was higher than that of the purified salt. It can be seen that the salinity of the flesh, the experimental group added calcium lactate showed a higher salinity of salinity than the non-addition.

(4) salinity of the filtrate

In the first salting, the salinity of the purified saline showed lower filtrate than that of the sun-dried saline, and the addition of calcium lactate showed more than 2% salinity. Figure 34 shows the change of salinity according to the second salt. It can be seen that the cold salt showed higher salinity than the purified salt as in the first salt, and the experimental group containing calcium showed higher salinity than the control. Can be. The salinity of the filtrate of the experimental group in which calcium lactate was added to the sun salt showed the highest value.

(7) chromaticity

As a result of examining the change of chromaticity with calcium addition, the L value of the chromaticity change with primary salt tended to decrease continuously during the storage period, and it was found that the refined salt showed higher L value than the natural salt solution. The experimental group to which calcium lactate was added showed a lower L value than the experimental group to which no calcium lactate was added, and the redness continued to increase as the number of salting days increased. The sun salt showed higher a value than the purified salt solution, and the experimental group to which calcium lactate was added showed a higher a value than the non-added group. The change in yellowness b value with primary salting tended to decrease with increasing number of salting days. Purified salt solution showed a higher b value than sun salt.

The L value of the color change of wool other than the secondary salt tended to decrease as the primary salt. Purified salt showed the same tendency as L salt than primary salt, and after 15 days of the second salt, opposite salts showed that L salt showed higher L than purified salt. The chromaticity a value showed a tendency to increase continuously as in the first salting, and the experimental group to which calcium lactate was added showed a higher value than the non-added group. The chromaticity change b showed a tendency to decrease continuously, and after the number of salting days increased from 10 to 15 days, the sun salt showed a higher value than the purified salt.

As a result of examining the salinity change of the pulp according to the desalination time, the results are shown in Table 11 and Table 12. There was no significant difference in the mechanical properties. However, as a result of sensory evaluation, it was evaluated that crispy was better immersed in cold water than hot water. Desalination is an essential process because the salinity of salted wool is so sensual that it is effective to exchange water three times in cold water during desalination for 6 hours per desalination. In general, salinity that shows excellent sensory taste is known to be about 3-4% level. When desalting with 25% salted wool, it is immersed in cold water for 6 hours. When desalination was carried out for 6 hours, it was found to be a salinity suitable for seasoning. Since the sensory evaluation result shows that the cold water has a higher color than the hot water, the cold water is more effective than the hot water. Calcium lactate tended to have a slight bitter taste depending on whether the sensory tester did not easily escape from cold or hot water, but this phenomenon may be masked when seasoning is again seasoned. In the case of refined salt and sun salt, there is almost no difference in taste. In general, salt of sun salt has lower purity than refined salt, but it is generally known to have good taste because of its high mineral content. It was found that it is effective to use the raw material to inject seasoning liquid by desalting it for 18 hours with ultrapure purified salt and adding calcium lactate.

Changes in Salinity of Pulp with Desalination Time Primary desalting Secondary desalting Tertiary desalting 2 hours 4 hours 2 hours 4 hours 2 hours 4 hours Refined salt 25 ℃ 1.0 3.4 1.4 1.8 1.4 1.6 60 ℃ 2.2 5.0 1.3 2.4 1.4 1.8 Purified salt solution 25 ℃ 2.4 3.6 1.6 2.6 1.8 2 60 ℃ 2.2 3.6 1.2 2.4 1.4 1.8 Sun salt 25 ℃ 0.8 3.0 1.0 1.6 1.4 1.6 60 ℃ 2.6 3.6 1.0 1.6 0.6 0.8 Sun salt 25 ℃ 2.4 3.4 1.4 2.0 2 2.2 60 ℃ 3.0 4.2 2.0 3.0 2.2 2.6 Refined salt + calcium lactate 25 ℃ 2.0 4.0 1.6 2.4 2.2 2.4 60 ℃ 3.0 4.4 1.2 2.2 1.4 1.6 Purified salt + calcium lactate 25 ℃ 2.0 2.8 1.4 2.0 1.6 2 60 ℃ 2.0 3.4 1.1 2.3 1.6 2 Natural salt + calcium lactate 25 ℃ 1.4 3.6 1.2 2.2 1.6 1.8 60 ℃ 2.6 3.6 1.2 2.0 1.2 1.4 Natural salt solution + calcium lactate 25 ℃ 1.4 3.6 1.6 2.4 2 2.4 60 ℃ 2.6 3.6 1.2 2.0 1.2 1.6

Salinity change of filtrate with desalination time Primary desalting Secondary desalting Tertiary desalting 2 hours 4 hours 2 hours 4 hours 2 hours 4 hours Refined salt 25 ℃ 12.0 11.4 10.0 9.0 6.2 4.4 60 ℃ 11.2 10.4 7.0 7.0 5.2 4.5 Purified salt solution 25 ℃ 16.0 12.2 9.4 9.4 5.4 6.0 60 ℃ 14.8 14.6 9.2 9.0 7.4 6.4 Sun salt 25 ℃ 13.2 10.6 8.4 9.0 5.2 4.4 60 ℃ 13.6 13.4 7.0 9.0 7.0 2.4 Sun salt 25 ℃ 16.8 9.2 9.0 7.0 10.2 6.6 60 ℃ 11.4 11.2 9.0 8.2 7.8 8.8 Refined salt + calcium lactate 25 ℃ 15.6 15.0 9.8 13.0 10.8 6.2 60 ℃ 12.8 15.2 14.6 9.0 4.4 6.0 Purified salt + calcium lactate 25 ℃ 15.6 10.0 8.4 9.2 10.2 6.6 60 ℃ 18.0 13.2 12.2 9.8 10.4 8.4 Natural salt + calcium lactate 25 ℃ 14.0 11.6 9.0 12.0 7.0 5.4 60 ℃ 14.0 10.8 9.6 12.0 6.6 4.2 Natural salt solution + calcium lactate 25 ℃ 15.8 11.8 9.8 8.4 7.4 6.8 60 ℃ 14.0 10.0 9.0 8.4 6.4 5.0

Hardness change with desalination time Primary desalting Secondary desalting Tertiary desalting 2 hours 4 hours 2 hours 4 hours 2 hours 4 hours Refined salt 25 ℃ 0.91 0.19 0.48 1.34 0.82 1.01 60 ℃ 0.67 0.39 1.16 0.77 0.40 0.34 Purified salt solution 25 ℃ 0.27 2.14 0.83 0.85 0.86 1.37 60 ℃ 0.16 0.29 1.08 0.68 1.20 1.13 Sun salt 25 ℃ 0.21 0.51 1.49 1.51 0.95 0.51 60 ℃ 0.47 0.49 0.97 0.39 1.02 0.25 Sun salt 25 ℃ 1.03 0.57 0.88 0.33 0.67 0.64 60 ℃ 0.06 0.66 0.74 0.77 0.51 1.48 Refined salt + calcium lactate 25 ℃ 0.75 0.47 0.57 0.96 1.39 0.62 60 ℃ 0.79 1.31 0.92 0.51 0.58 0.71 Purified salt + calcium lactate 25 ℃ 0.39 1.57 3.27 0.79 0.27 0.63 60 ℃ 0.59 0.69 1.08 0.61 1.31 0.51 Natural salt + calcium lactate 25 ℃ 0.08 0.65 0.68 0.82 0.81 0.43 60 ℃ 0.52 1.99 1.06 0.38 0.97 0.70 Natural salt solution + calcium lactate 25 ℃ 0.71 0.79 0.70 0.67 1.39 0.63 60 ℃ 0.85 0.47 1.62 0.63 0.75 0.79

As described above, in the present invention, harvesting the wool of the harvesting season, screening and removing wounds and decay, and then, as soon as possible, put the wool in a suitable size net and salt it in a pickling tank, but the final salt concentration other than salted wool is in use. The salt is added in such a way that the final salt concentration is 20-30%, preferably 25%, taking into account the moisture other than the wool and the amount of water to be added, and 0.1 to 0.5% of the wool weight, preferably 0.3%. Salt the salt by adding and dissolving the corresponding calcium lactate, and salting it by covering the outer surface with vinyl and spraying sand on it so that the vinyl is completely immersed in salt water so that the wool does not come into contact with the air during salting. Remove the outside from the pickling tank and wash the surface with water and then rinse it to a suitable thickness, or immerse it in a desalting tank containing water in the state of outflow. Remove salt from the salt, but desalting for 2 ~ 3 hours in case of seoluldeul, and occasionally stirring the contents to evenly desalted the contents in the desalination tank. After desalting for about 3 days, remove excess wool on the surface of a colander that can drain water, and then remove the wool desalted with a bucket with appropriate thickness, and then water 5.50 to 14.30 wt%, vinegar 24.50 to 33.30 wt%, Starch syrup 14.50 to 23.30 wt%, high fructose 40.00 to 60.70 wt%, sorbitol 4.50 to 13.30 wt%, sodium glutamate 0.01 to 8.81 wt%, succinic acid 0.54 to 9.34 wt%, vitamin C 0.90 to 9.70 wt%, citric acid 0.34 to 9.15 wt% %, Malic acid 0.40 to 9.20% by weight, pigment 0.01 ~ 8.81% by weight, dehydrated udon in seasoning solution with alcohol concentration of 8%, and seasoned or desalted saline for 2-3 days to penetrate into tissueAfter adding directly to the container and packaging, sterilize for 15 minutes in 70 ℃ hot water, take out the container upside down after cooling the water in a way to cool the water to the temperature of the contents below 20 ℃ pizza, It was able to produce pickles using ultra-modern foods such as hamburgers and fried chicken, and health and preferences using meats such as ducks and chickens, while satisfying consumers' tastes.

Claims (1)

Harvest and harvest the wool of the harvesting season, screening and removing wounds and rot, add salt so that the final salt concentration is 20-30%, add calcium salt, which is 0.1 to 0.5% of the weight of the wool, and melt it. After removing the salt coat from the pickling tank and washing the surface of the wool with water, it is immersed in a desalting tank to remove the salts of the wool tissue, and then the desalted wool coat is chopped to an appropriate thickness. %, Starch syrup 14.50 to 23.30 wt%, high fructose 40.00 to 60.70 wt%, sorbitol 4.50 to 13.30 wt%, sodium glutamate 0.01 to 8.81 wt%, succinic acid 0.54 to 9.34 wt%, vitamin C 0.90 to 9.70 wt%, citric acid 0.34 to Wool consisting of 9.15% by weight, malic acid 0.40 to 9.20% by weight, pigments 0.01 to 8.81% by weight, and desalted wool in a seasoning solution with an alcohol concentration of 8%, and seasoned or desalted with seasoning liquid for 2 to 3 days to penetrate into the tissue. For others After adding directly to the container and packaging, sterilize for 15 minutes in 70 ℃ hot water, and take out the container upside down and cooled in water so that the temperature of the contents after cooling to 20 ℃ or less, characterized in that .